From a vintage Scandinavian cookbook, author and publisher unknown. These are bonafide swedish waffles, a little extra time in the preparation but will give you pancake house results. Use real butter for delicious texture and flavor; substitute heart-healthy oils if you are monitoring saturated fats in your diet.

Fluffy Swedish Waffles

2 eggs, separated
1 1/2 cup milk
2 cups sifted cake flour
4 tsp baking powder
2 1/2 Tbsp. sugar
1/8 tsp. salt
5 Tbsp. butter, melted

Beat egg yolks until light; add milk. Sift together flour, baking powder, sugar and salt, and add to the milk mixture. Stir in butter. Beat egg whites until they hold stiff, but moist peaks. Fold into flour mixture gently with spatula. Bake in prepared waffle baker. 6 servings. Enjoy!

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